JWU COLLEGE OF CULINARY ARTS
Salt-Crusted Beets Jorge de laTorre, dean of culinary education WHAT YOU’LL NEED HORSERADISH SOUR CREAM: 1 cup sour cream (8 ounces) 1 tbsp prepared horseradish 1 tbsp chopped fresh chives 2 tsp sherry wine vinegar BEETS: 2 cups coarse kosher salt 5 tbsp prepared horseradish 2 tbsp chopped fresh thyme 1 tbsp finely grated orange peel 3 large unpeeled beets (each about 8 ounces), trimmed, scrubbed
Find More Recipes
JWU Family Connection | Spring 2018
METHOD OF PREPARATION FOR HORSERADISH SOUR CREAM: Whisk sour cream, horseradish, chopped chives and sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. This can be made one day ahead. Cover and chill. FOR BEETS: 1. Preheat oven to 375°F. Mix coarse salt, horseradish, thyme and orange peel in medium bowl. 2. Place a 3-tablespoon mound of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely. 3. Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. 4. Peel beets; cut into 1/4-inch-thick slices. 5. Arrange beet slices on platter. Serve with horseradish sour cream.